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KMID : 1234420070350030231
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Korean Journal of Microbiololgy and Biotechnology
2007 Volume.35 No. 3 p.231 ~ p.237
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Optimization of Thickness and Maturation Period of Andong-Soju Nuruk for Fermentation of Andong-Soju
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Bae Kyung-Hwa
Ryu Hee-Young
Kwun In-Sook
Kwon Chong-Suk
Sohn Ho-Yong
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Abstract
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KEYWORD
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Andong-Soju nuruk, ethanol fermentation, microbial starter, maturation of nuruk, thickness of nuruk
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